Ingredients

Zafarelli Pennette Rigate No. 18 500g
6 cups diced pumpkin
4 tbsp olive oil
Sea salt & cracked black pepper
30g butter
25g flour
2 garlic cloves
2 tbsp chopped thyme
2½ cups milk
75g parmesan
300mL thickened cream
250g firm ricotta
1 bunch sage

Method

1. Preheat oven to 200°C. Place pumpkin pieces on two baking paper–lined trays, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 10 minutes, then reduce the oven temperature to 180°C.
2. Meanwhile, melt the butter in a heavy-based medium saucepan over medium heat. Add the flour, stirring well, and cook until the mixture resembles the color of sand.
3. Add garlic and thyme, and cook for another minute.
4. Slowly whisk in the milk until smooth. Bring to a boil, then reduce to a simmer and cook, stirring frequently, until the sauce thickens.
5. Stir in the parmesan until melted, then add the cream. Taste and season with salt and pepper as needed.
6. Cook the pasta in a pot of boiling salted as per packet directions.
7. Once drained, return the pasta to its cooking pot, add roasted pumpkin and sauce, and gently stir to combine.
8. Transfer the pasta mixture to a baking tray. Top with crumbled ricotta, sage leaves, and drizzle with the remaining olive oil.
9. Bake for 20 minutes.
10. Allow the bake to rest for 10 minutes before serving.